You may have noticed something different at Woolies recently. The free-range eggs have moved off the shelf and into the fridge. It’s a deliberate decision and there’s a very good reason for it.

Why Woolworths chills its free-range eggs

Chilling preserves the freshness of eggs from the moment they’re packed. That means every egg you crack open at home is starting from the best possible place –  fresher, better performing and longer lasting in your fridge than an egg that’s been kept at room temperature.

But what does that mean in the kitchen?

Cold eggs hold their shape when poached – that tight, neat egg white that wraps cleanly around a runny yolk – and they stay fresher for longer in your fridge at home, which means less waste and more value from every single box.

The difference you’ll tasteWhether you’re whisking them into a silky Béarnaise, poaching them to perfection on a thick slice of toast or cracking them raw into a bowl to show off that deep, proud yolk – you’re always starting with a better egg. Because it’s cold.

Toasted brioche with soft eggs and Béarnaise

Crisp brioche, soft eggs with runny yolks and a velvety béarnaise. The breakfast that proves cold eggs cook better.

Toasted brioche with soft eggs and Béarnaise

Ramen with crispy egg

A steaming bowl of chicken bone broth, fresh egg noodles, baby pak choi and BBQ chicken kebabs, topped with a crispy chilled egg with a runny yolk and a scattering of crunchy sugar snaps. Ready in minutes.

Ramen with crispy egg

Find Woolworths free-range eggs in the fridge. That’s where the good ones live now.

Find more egg recipes here

Recipe and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Photography: Shavan Rahim and Jan Ras

Videography: Romy Wilson

Woolworths’ free-range eggs are chilled from the moment they’re packed – and that makes all the difference.

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Woolworths sells only free-range eggs in a variety of sizes and combinations – be it large free range eggs (perfect for baking), jumbo eggs (bring on a nice scramble), or a mixed combination to use as you please. There’s an egg for every situation – including these delightful updated devilled eggs, which take just minutes to make.

Serving suggestion

Bring a saucepan of water to the boil. Boil 18 large free range eggs until medium-hard (6–9 minutes). Once cool, peel and halve, remove the yolks and set aside. For a green filling, blend 1/2 avocado with 200 g hummus, 100 g blanched Woolworths frozen petit-pois, and 2 T fresh basil pesto. For a pink filling, blend 1 small cooked beetroot with 100 g hummus. Pipe the fillings into the egg whites. Alternatively, fill the egg whites with Woolworths sour cream-and-chives dip or Woolworths smoked snoek pâté. Garnish with the crumbled egg yolks, flowers and seed-and-nut sprinkle.

Shop chicken eggs at woolworths.co.za

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Poach eggs perfectly (no pressure)

• Break each egg into a small bowl containing a little vinegar. Allow the eggs to stand for 5 minutes (this helps solidify the white to stop it from spreading when being poached).
• Bring a shallow saucepan of water to a simmer and slip the egg in with the vinegar (in a whirlpool if you like).
• Simmer for exactly 2 minutes. Poach eggs one by one for best results.
• Remove using a slotted spoon and keep warm, or reheat by slipping back into hot water just before serving.

There’s always the classic route, served on an English muffin and drizzled with Hollandaise sauce. Try the classic eggs Benedict recipe here and perfect your Hollandaise sauce here.

If an English muffin is a little too tame for your liking, replace it with an crispy, fried-till-golden potato rösti.

Try the ultimate breakfast rösti with bacon and smoked pork rashers recipe here.

Save this one for later, when you have time to plan ahead.

To truffle the eggs: Place the whole eggs (shells and all) into a Ziploc bag, drip in the truffle oil and seal. Refrigerate for 3 days. Poach the eggs as you would normally, serve with potato rösti and portabellini mushrooms pan-fried in garlic-thyme butter. Try the truffled eggs Benedict recipe here.

Like it spicy? Take your flavour cue from Turkey and the Middle East

• While the eggs are cooking, melt 2 T butter in a pan, stir in a few sage leaves (if they’re fresh, fry them until crispy) or parsley, add 1 T Woolworths smoked Spanish paprika and remove from the heat.
• Remove the eggs from the saucepan using a slotted spoon and place on the yoghurt. Spoon the paprika-sage butter over the eggs, season and eat with lots of warm bread.

In Turkey, this is a warm meze dish and is usually served with lots of hot pita or flatbread, but hunks of good sourdough will do, too. Try the cilbir recipe here.

Or pan fry chickpeas with paprika, chilli flakes and garlic and fresh salmon. Serve the eggs with toast, a spoonful of yoghurt, spicy chickpeas, coriander and radishes. Season to taste and top with the flaked leftover salmon. Try the Turkish-style eggs and salmon recipe here. Or try hot Turkish eggs with brown mushrooms recipe here.

Lastly, slather on the butter…

Serve your poached eggs with anchovy butter. Simply fold finely chopped anchovy fillets into softened butter and chill to set. Try the anchovy-buttered crostini with poached eggs recipe here.

Heat the butter in a pan over a medium heat until brown. Add the lemon juice and remove from the heat. Try the poached egg with broccoli and burnt butter recipe here.

4 more ways with poached eggs

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Fluffy fruity flapjacks

Make like a Yank and whip up a batch of spongy, featherlight flapjacks studded with fresh berries for the weekend feast. Combine 1 egg, 1 cup milk, 140 g flour, 250 g ricotta cheese and 1 teaspoon of bicarbonate of soda in a bowl with a whisk. Fold in a handful of fresh, seasonal berries, then fry in batches in a non-stick pan with a little oil, until they’re golden and firm (when tiny bubbles appear on the one side, it’s time to flip them over). Serve with syrup for drizzling, a plunger of coffee and the morning papers.

Boiled egg with crispy bacon soldiers

Avoiding carbs? No sweat. Simply swop out your favourite toast soldiers for crispy bacon strips to dip in your soft-boiled morning egg. To make the bacon soldiers, simply pan-fry bacon rashers (2 per person; more if you’re feeling indulgent) in a non-stick pan ( you can also bake them on baking sheet directly under the grill) until crisp but not burnt. For the eggs, heat a saucepan of water over a high heat until almost boiling, then add 4 eggs and turn the heat down, simmering the eggs for 5 minutes. Nestle the soft-boiled eggs in egg cups, spoon off the tops, then dip the crispy rashers into the oozy yolks.

Pizza for breakfast?

You bet. All it takes are a couple of beautifully poached eggs. Make you pizza base as you usually would (or cheat and get a ready-made one, no-one will know), pop into the oven until the crust is golden brown and crispy, then top with rounds of pan-fried chorizo , baby spinach leaves and poached eggs. To poach the perfect egg, bring a saucepan of water to a simmer. Add 2 teaspoons apple-cider vinegar. Using a whisk, create a vortex in the water by vigorously stirring it, then crack 1 free-range egg into the vortex. Cook for 4 minutes, then remove using a slotted spoon. Repeat with another egg. Dry your poached eggs with a bit of kitchen paper, then ladle gently on the cooked pizza. Finish off with a bit of chilli oil, if you like.

Meringues with poached fruit

Crisp shells encasing sweet, gooey centres? What’s not to love? Add a couple of poached stone fruit to the mix and you have yourself a weekend party. To make individual meringues, whisk 4 free-range egg whites (you can use the yolks for lemon curd or a creamy carbonara) with an electric beater until soft peaks form. Gradually add 440 g caster sugar while continuously beating until stiff peaks form and the whites are thick and glossy. Fill a disposable piping bag with the meringue mixture and cut the tip off to form a 5-mm hole. Pipe mounds onto a greased baking sheet or silicone baking mat, then bake for 1 hour in an oven preheated to 120°C. Serve your meringues with a dollop of whipped cream, poached stone fruit and chopped pistachios

Did you know: Woolies only sells free-range whole eggs? It’s the only major SA retailer to do so.

Learn more about Today With Woolies here.

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